Nutrient-Rich Mushroom and Egg Omelet
Nutrient-Rich Mushroom and Egg Omelet
A Protein and Vitamin Powerhouse Brunch: Easy Mushroom and Egg Omelet Recipe
Introducing a fantastic brunch recipe that’s packed with essential proteins and vitamins. Perfect for a delightful breakfast or a satisfying light dinner!
Ingredients- 1 Shiitake mushroom
- 1-2 clusters of Oyster mushrooms
- 3 Eggs
- Salt to taste
- Black pepper to taste
- 2-3 Tbsp Olive oil
- Parmesan cheese, grated, to taste
- Cherry tomatoes, as needed for garnish
- Bacon or other preferred meat, as needed for garnish (optional)
- Parsley flakes, for garnish (optional)
Cooking Instructions
Step 1
Let’s start with preparing the mushrooms. I used a pack of organic oyster mushrooms from E-Mart, and this amount was sufficient for a family of four. For one serving, about 1-2 clusters of oyster mushrooms and one shiitake mushroom should be just right.
Step 2
To remove any soil or dirt, gently rinse the mushrooms under running water. Be careful not to soak them for too long, as this can diminish their flavor.
Step 3
Once cleaned, prepare the mushrooms for cooking. Separate the cap from the stem of the shiitake mushroom and then cut the cap into four pieces. For the oyster mushrooms, gently pull apart the clustered pieces.
Step 4
Now, let’s get to cooking. Heat your pan over medium-high heat and add a generous amount of olive oil. Olive oil will enhance the mushrooms’ natural flavor.
Step 5
Add the prepared mushrooms to the pan, season with a pinch of salt and pepper, and sauté over high heat. Sautéing quickly over high heat helps retain the mushrooms’ texture and prevents them from releasing too much water.
Step 6
Cook until the mushrooms change color and begin to release their natural juices. Once they look nicely sautéed, turn off the heat. This method ensures the mushrooms are tender yet retain a pleasant bite.
Step 7
Transfer the sautéed mushrooms to a separate bowl. This makes it easier to assemble the omelet and keeps the mushrooms warm.
Step 8
In a clean bowl, crack three fresh eggs. Season with a pinch of salt and pepper. Whisk gently until just combined, being careful not to over-whisk, which can make the omelet tough. We aim for a smooth, homogenous mixture.
Step 9
Wipe the same pan clean and add a little more olive oil. Reduce the heat to low and pour in the whisked eggs. Gently tilt the pan to spread the egg into a thin, even layer, creating a delicate omelet base.
Step 10
When the egg is nearly set but still slightly moist on top, sprinkle grated Parmesan cheese over it. The salty, nutty flavor of the cheese beautifully complements the tender egg.
Step 11
Now, it’s time to fold the omelet. Carefully arrange the sautéed mushrooms down the center of the egg. Then, gently fold one half of the egg over the mushrooms, creating a half-moon shape and ensuring the mushrooms are tucked inside.
Step 12
Finally, let’s plate it up! Arrange fresh cherry tomatoes alongside the omelet for a burst of color. For an extra touch, you can add crispy bacon or thin slices of meat. Your nutritious and delicious Mushroom and Egg Omelet is now ready to be enjoyed!
Step 13
While extra Parmesan cheese adds a wonderful savory flavor, feel free to adjust the amount if you prefer less saltiness. This omelet is not just for brunch; it makes an elegant dinner too. It pairs exceptionally well with a glass of wine for an enhanced dining experience.
